Cut stack of phyllo sheets into 12 even squares, approximately 3 1/2- by 3 1/2-inches.

Press 3 squares of phyllo into each hole of a mini muffin tin to form baskets. Bake for 8 minutes or until just golden. Transfer to a rack and cool completely.

In a blender combine 1 cup of the berries with the orange juice and blend until smooth, adding additional juice or water to achieve desired consistency. Pass the puree through a sieve to remove seeds and reserve. In a small bowl stir together yogurt and milk until smooth.

Using a fine sieve or shaker dust each phyllo basket with cocoa powder and confectioners’ sugar. Drizzle berry puree and yogurt on serving plates in a decorative fashion. Fill each basket with assorted berries and arrange 3 baskets on each plate. Garnish with mint and serve immediately.